HERBED FENNEL AND ONION

Herbed Fennel and Onion image

Wondering what to do with those fennel bulbs you brought home from the market? Try them in this aromatic and savory side dish that's so rich, no one will guess it's healthy. Vinegar adds a slight tang. -Meghann Minton, Portland, Oregon

Provided by Taste of Home

Time 30m

Yield 3 servings.

Number Of Ingredients 9

Ingredients

1 large sweet onion, halved and sliced
1 medium fennel bulb, halved and cut into 1/2-inch slices
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute onion and fennel in oil until crisp-tender. Add the broth, sage and rosemary. Bring to a boil; cook until broth is evaporated., Remove from the heat; stir in the vinegar, salt and pepper.

Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 437mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges